Evaluation of antioxidant activity of seaweed through accelerated oxidation methods

This study investigated the effect of Nori and Hijiki extracts on the stability of soybean oil and minced tilapia. The extracts were applied at 25, 50 and 100 ?g GAE/g. In Oxipres, the induction period (IP) for tilapia minced without antioxidant was 4.6 h. With the addition of Nori extract at increasing concentrations, the IP was 6.6 h, 6.8 h and 5.7 h. For Hijiki, the IP was, respectively, 5.8 h, 5.4 h and 5.3 h. In the Rancimat, the IP was 7.05 h for oil without antioxidant and 7.31 h for the oil with BHT. For Nori, the IP reached 8.28, 8.63 and 8.72 hand for Hijiki, 7.58, 7.46 and 3.39 h, respectively. The results show that there is potential for the use of seaweed extracts to increase the oxidative stability of oil, as found in tilapia minced and soybean oil